INGREDIENTS
2 cobia fillets
Salt and pepper
2 tsp. dried oregano
2 TBSP extra virgin olive oil
3/4 cup red grape tomatoes, quartered
3/4 cup yellow grape tomatoes, quartered
2 TBSP capers
Splash dry white wine
1 TBSP unsalted butter
1 tsp. dried parsley
Juice of 1 lemon
DIRECTIONS
Season both sides of the cobia with salt, pepper and oregano.
Heat olive oil in a medium saute pan over medium-high heat. Add cobia.
Once cobia has formed a nice crust, about 3 minutes, flip and cook for an additional minute or until other side of the cobia fillet has formed a crust and the fish is opaque throughout.
Remove cobia from pan and set aside on a plate.
Reduce heat to medium and add tomatoes and capers.
Saute together for a few minutes or until tomatoes just start to break down.
Add wine and continue to cook, stirring occasionally until wine has reduced by half.
Remove from heat and add butter, swirling to allow butter to melt.
Carefully pour mixture over cobia fillet.
Sprinkle parsley over top and finish with the squeeze of lemon.
Serve.
